side down, to form sandwiches. Press very gently with your palm so everything adheres without squishing the filling out.
Use a sharp knife to trim off all the crusts from each sandwich, creating neat squares. Save the crusts for snacks or breadcrumbs if you’d like.
Cut each crustless sandwich into two triangles (or into four small squares if you prefer bite-size pieces). Wipe the knife with a damp cloth between cuts to keep the edges clean.
Arrange the cucumber sandwich triangles closely together on a silver serving tray or your favorite platter. Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving so they chill and firm up a bit.
Serve the sandwiches slightly chilled. They’re best enjoyed the same day you make them, especially within a few hours, when the bread is still soft and the
